Vegetarian Stuffed Peppers with Basil Vinaigrette
These stuffed bell peppers are a crowd-pleaser! Bell peppers are roasted until tender, and then filled with an herby warm orzo pasta. Five bell peppers will serve up to 10 people as a side, and 5 people as a main dish.
Servings: 10 servings (as a side)
Ingredients
- 1/3 cup Basil Vinaigrette, plus more to taste
- 1 tablespoon extra-virgin olive oil, plus more for brushing the peppers
- 5 large bell peppers, any color, halved lengthwise, cored and seeded
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ cup uncooked orzo pasta
- ¼ cup toasted pine nuts, optional
- 1 cup chickpeas, cooked from scratch or canned
- 1 cup cherry tomatoes, halved
- 1 large shallot, minced
- ¼ cup chopped pitted kalamata olives
- 1/3 cup crumbled creamy feta cheese (from a 2-ounce block)
Instructions
- Make the basil vinaigrette. If you haven’t done so already, prepare the basil vinaigrette according to this recipe.
- Get ready. Bring a large pot of salted water to a boil. Position a rack in the center of the oven and preheat to 400°F. Brush a large baking dish with a thin layer of olive oil.
- Roast the peppers. Brush the peppers generously on all sides with olive oil and arrange them in the prepared baking dish with the cut side facing up. Season with the oregano, salt and pepper. Roast until tender, 30 to 35 minutes.
- Cook the orzo. Cook the orzo in the boiling salted water according to the package instructions or until al dente, about 8 minutes. Drain well.
- Toast the pine nuts (optional). In a small skillet set over medium heat, add the pine nuts. Stir or toss until the nuts are fragrant and lightly golden, about 5 minutes. Stay nearby and stir frequently, as nuts can go from toasted to burnt in the time it takes to wash your hands.
- Mix the stuffing. In a medium bowl, combine the drained orzo, chickpeas, tomatoes, shallot, olives, and toasted pine nuts (if using). Drizzle with the 1/3 cup of basil vinaigrette and toss to combine. Taste and add more of the vinaigrette to your liking.
- Stuff and serve. When the peppers are tender, remove them from your oven and transfer to a serving platter. Spoon the orzo mixture into each pepper half. Sprinkle with feta and serve.
Notes
- This recipe is from my cookbook The Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat.
- Gluten-free option: Replace the orzo with cooked basmati rice instead.
- Vegan option: Omit the feta cheese.
- Leftovers and storage: Leftovers will be good in an airtight container in the fridge for up to 4 days. If you only have leftover filling, that will also last for 4 days in the refrigerator. Serve leftovers at room temperature.
- Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices, and more.
Nutrition
Calories: 141.6kcal | Carbohydrates: 17.8g | Protein: 4.9g | Fat: 6.3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.6g | Cholesterol: 4.5mg | Sodium: 231.7mg | Potassium: 249.4mg | Fiber: 3.2g | Sugar: 3.2g | Vitamin A: 346.1IU | Vitamin C: 51.7mg | Calcium: 53mg | Iron: 1.4mg
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